Aunt Da'S Tea Cakes, Reimagined

• 1 cup sugar
• 2 bags Irish Breakfast tea, carefully opened, tea reserved, bags discarded
• 1 stick butter, slightly chilled, cut into 1 tablespoon chunks
• 3 ounces marzipan
• 2 eggs
• zest of 1 Meyer lemon
• 1 cup cake flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup milk
• 3 cups (or slightly more) whole wheat pastry flour

1. In the bowl of a stand mixer, whisk together the sugar and loose tea. Add the butter chunks, and with your fingers begin to incorporate it (this is optional but I like to get it started before beating). Put the paddle attachment on the mixer and cream the butter and tea-sugar until well-combined. Add in the zest and then the eggs, one at a time.
2. Add the cake flour, baking powder, baking soda, and salt, and when evenly incorporated, add in the milk and 2 cups of the pastry flour. When that's well incorporated, slowly add the remaining cup of pastry flour.
3. The dough will be a bit sticky and this is OK. If it seems wet though, add a bit more flour (you're going to be rolling this out on a generously floured surface after chilling so keep that in mind). Wrap the dough in plastic wrap and refrigerate for about 30 minutes. Preheat the oven to 375.
4. When the dough is chilled, place it on a generously floured work surface (I use a silpat covered with flour) and roll it out to about 1/2" thickness (I use a rolling pin and pastry sock). Cut into your desired shape, place on an ungreased cookie sheet and bake 10-11 minutes, until lightly tanned on top and darker brown on bottom. Store in an airtight container.

sugar, irish, butter, marzipan, eggs, cake flour, baking powder, baking soda, salt, milk, whole wheat pastry flour

Taken from food52.com/recipes/20878-aunt-da-s-tea-cakes-reimagined (may not work)